Seasonal Cooking - Spring Recipes
By Kevin D. Weeks., About.com Guide to Cooking for Two
As much as we love the rich and hearty dishes of winter, by the time spring rolls around we're ready for lighter - and greener - fare. It's a season for salads of baby greens, roast asparagus, steamed artichokes, and hauling the grill out of the garage for a few warm-ups like grilled chicken or salmon.
Main Dishes
At this time of year, four days of perfect sun and 70-degree temps can give way to the 50s and rain. We want a break from the heavy stews, braises, and soups of winter and yet it's too early in the season (and too unpredicatable in the weather) to shift to summer fare. And so we compromise bt eating less red meat and cooking it more delicately when we do fix it. We look to simple and quick preparations that are nevertheles full of flavor.
- Grilled Lemon Chicken: Tart and Sassy
- Chicken Parmesan: Delight at Day's End
- Citrus-Marinated Braised Pork
- Herb Broiled Trout
- Crab and Asparagus in Puff Pastry
- Lamb Steak with Gremolata
- Spanish Sauteed Lamb (Cochifrito)
- Glazed Ham Steak: Sweet, Salty, Savory
On the Side
Finally! Truly fresh veggies that haven't been shipped in from California - or Chile. Asparagus, artichokes, and English peas begin making their appearance at the local stores, followed in turn by an appearance in our pots and skillets. It's not the over-the-top abundance of summer, but is all the more welcome as a precursor of meals to come.
- Honey-mustard Roasted Beets: Sweet, Earthy and Bright
- Baby Artichokes Gratinee: From Spain with Love
- Asparagus Vinaigrette: The Epitomy of Fresh
- Asparagus Parmigiano: A Personal Favorite
- Glazed Carrots with Mint and Lemon
- Beet Salad with Feta
- Stockton Fried Asparagus
- Ingredient: Vinaigrettes
Desserts
Dessert isn't neccessary, but is often sufficient, bringing a good meal to a delightful close. At this time of year we get to play with strawberries, rhubarb, blood oranges, and Meyer lemons. Here's a collection of desserts I've made in the past, and I'll be posting new recipes as I explore them this spring.
